[Sca-cooks] OOP-OT Squash
kiridono at gmail.com
Mon Jul 14 05:11:50 PDT 2008
Not sure about the yellow crook-neck, but I often make a kind of ratatouille
(sp??)...I make thick slices of squash, saute it with onion. Then I add
fresh tomatoes, basil, oregano, salt, pepper and a "glug" of dry red wine
and let the whole business stew together until everything is cooked
together. Usually comes out pretty good. I don't have any quantities as
it's something I kind of came up with myself, so season it as the spirit
My mother often made fried squash with the zukes as well...slice them, dunk
them in an egg bath, then flour them with a corn meal/salt/pepper mixture.
Fry in oil (or to do it southern style, bacon drippings!).
Or slice both kinds onto a salad, use them as crudites with a nice ranch
On Mon, Jul 14, 2008 at 8:00 AM, Amy Cooper <amy.s.cooper at gmail.com> wrote:
> I used to make a salad (in my semi-pro kitchen days) that was essentially
> "strings" of yellow squash and zucchini, with a balsamic vinaigrette
> dressing. I am also quite fond of zucchini bread, but that's about the only
> way you'll get me to eat any sort of squash.
> On Mon, Jul 14, 2008 at 12:50 AM, <chawkswrth at aol.com> wrote:
> > I managed to get a garden planted this year. It is small, but proving to
> > somewhat productive-especially, the squash. Oh, boy, is it productive. I
> > thought I was getting all Yellow Crook Neck. I accidentally got a
> > It is being typical.... Shoot, all of the Squash is being typical.
> > I have already blanched and frozen a goodly bit, and more comes in, every
> > day.
> > I have a nice cheesy casserole recipe and we have developed a fried
> > with onion and butter.
> > But what else can one do with it?
> > Helen
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